Literature DB >> 15680674

A procedure for the safety evaluation of natural flavor complexes used as ingredients in food: essential oils.

R L Smith1, S M Cohen, J Doull, V J Feron, J I Goodman, L J Marnett, P S Portoghese, W J Waddell, B M Wagner, R L Hall, N A Higley, C Lucas-Gavin, T B Adams.   

Abstract

A scientifically based guide has been developed to evaluate the safety of naturally occurring mixtures, particularly essential oils, for their intended use as flavor ingredients. The approach relies on the complete chemical characterization of the essential oil and the variability of the composition of the oil in the product intended for commerce. Being products of common plant biochemical pathways, the chemically identified constituents are organized according to a limited number of well-established chemical groups called congeneric groups. The safety of the intake of the each congeneric group from consumption of the essential oil is evaluated in the context of data on absorption, metabolism, and toxicology of members of the congeneric group. The intake of the group of unidentified constituents is evaluated in the context of the consumption of the essential oil as a food, a highly conservative toxicologic threshold, and toxicity data on the essential oil or an essential oil of similar chemotaxonomy. The flexibility of the guide is reflected in the fact that high intake of major congeneric groups of low toxicologic concern will be evaluated along with low intake of minor congeneric groups of significant toxicological concern (i.e., higher structural class). The guide also provides a comprehensive evaluation of all congeneric groups and constituents that account for the majority of the composition of the essential oil. The overall objective of the guide is to organize and prioritize the chemical constituents of an essential oil in order that no reasonably possible significant risk associated with the intake of essential oil goes unevaluated. The guide is, however, not intended to be a rigid checklist. The Flavor and Extract Manufacturers Association (FEMA) Expert Panel will continue to evaluate each essential oil on a case by case basis applying their scientific judgment to insure that each natural flavor complex is exhaustively evaluated.

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Year:  2005        PMID: 15680674     DOI: 10.1016/j.fct.2004.11.007

Source DB:  PubMed          Journal:  Food Chem Toxicol        ISSN: 0278-6915            Impact factor:   6.023


  8 in total

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Authors:  Graciliana Lopes; Eugénia Pinto; Lígia Salgueiro
Journal:  Mycopathologia       Date:  2016-10-22       Impact factor: 2.574

Review 2.  The safety evaluation of food flavouring substances: the role of metabolic studies.

Authors:  Robert L Smith; Samuel M Cohen; Shoji Fukushima; Nigel J Gooderham; Stephen S Hecht; F Peter Guengerich; Ivonne M C M Rietjens; Maria Bastaki; Christie L Harman; Margaret M McGowen; Sean V Taylor
Journal:  Toxicol Res (Camb)       Date:  2018-03-28       Impact factor: 3.524

3.  A Comparative Study of Antimicrobial and Antioxidant Activities of Plant Essential Oils and Extracts as Candidate Ingredients for Edible Coatings to Control Decay in 'Wonderful' Pomegranate.

Authors:  Tatenda Gift Kawhena; Umezuruike Linus Opara; Olaniyi Amos Fawole
Journal:  Molecules       Date:  2021-06-02       Impact factor: 4.411

Review 4.  Neuroprotective and Anti-Aging Potentials of Essential Oils from Aromatic and Medicinal Plants.

Authors:  Muhammad Ayaz; Abdul Sadiq; Muhammad Junaid; Farhat Ullah; Fazal Subhan; Jawad Ahmed
Journal:  Front Aging Neurosci       Date:  2017-05-30       Impact factor: 5.750

5.  Cannabis and the Anxiety of Fragmentation-A Systems Approach for Finding an Anxiolytic Cannabis Chemotype.

Authors:  Brishna S Kamal; Fatima Kamal; Daniel E Lantela
Journal:  Front Neurosci       Date:  2018-10-22       Impact factor: 4.677

Review 6.  Essential Oil Phytocomplex Activity, a Review with a Focus on Multivariate Analysis for a Network Pharmacology-Informed Phytogenomic Approach.

Authors:  Alessandro Buriani; Stefano Fortinguerra; Vincenzo Sorrenti; Giada Caudullo; Maria Carrara
Journal:  Molecules       Date:  2020-04-16       Impact factor: 4.411

Review 7.  Potential Application of Essential Oils for Mitigation of Listeria monocytogenes in Meat and Poultry Products.

Authors:  Mojtaba Yousefi; Nasim Khorshidian; Hedayat Hosseini
Journal:  Front Nutr       Date:  2020-11-24

8.  Antimicrobial and anti-inflammatory activities of commercial aromatizing fragrances.

Authors:  Hagar Bach; Horacio Bach
Journal:  Future Sci OA       Date:  2021-04-07
  8 in total

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